Parmesan Zucchini Patties

Parmesan Zucchini Patties

7
lazybarb 0

"Worth the effort. Everyone likes them."

Ingredients 35 m {{adjustedServings}} servings 261 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir zucchini, onion, and garlic in hot oil until vegetables are limp and moisture evaporates, about 5 minutes. Stir basil, parsley, black pepper, and thyme into the vegetables; remove from heat. Transfer zucchini mixture to a large mixing bowl.
  2. Stir eggs, crushed crackers, and 1 cup Parmesan cheese into the zucchini mixture until it binds together; shape into 14 3-inch patties.
  3. Pour enough vegetable oil in a skillet to reach about 1/2 inch deep; heat over medium-high heat.
  4. Cook patties, 3 to 4 at a time, in hot oil until well browned, about 2 minutes per side. Sprinkle with additional Parmesan cheese to serve.
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Reviews 7

  1. 9 Ratings

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Christina
7/9/2013

Delicious! I did not measure the parmesan cheese, and was a bit heavy handed, so I had a small issue w/ them sticking in the pan, but that was my fault, not the recipe. These had great flavor, and were definitely worth the extra step of cooking the zucchini, onions and garlic first. I did omit the thyme, as we do not care for it. My little girls loved these, and even my boy who usually does not care for zucchini patties ate them up! I will def be making these again~YUM! Thanks for sharing. :)

Jane
7/24/2013

Our family loved this recipe! Because my husband can not handle spicy food, I left out the garlic and cut the amount of onion in half. I added fried and crumbled bacon to part of the batter just to try something different. We couldn't make up our minds which we liked better. I will definitely make this one again.

Antoinette Shangraw
8/26/2013

This were very tasty. We left out the onion (hubby can't eat it) and thyme (not a fan of that spice).